Done Temps?

Discussion in 'Sausage' started by generalee, Nov 21, 2014.

  1. generalee

    generalee Fire Starter

    Just a quick few questions -

    1.  For smoked sausages not precooked what is considered done temps?

    Do you use a temp probe to check? I generally try to have a "no puncture policy" if I can help it..but will do whatever is necessary to cook safe.

    2. Time/Temps to run at?  suggestions as I know things vary...
  2. flash

    flash Smoking Guru OTBS Member

    They do not take long. Usually I look for an IT of 160º and some wrinkling of the skin. Standard 225 to 250 smoking temps will work.
    Last edited: Nov 21, 2014
  3. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    I usually smoke my sausage, beef sticks etc. at 150-160 so they don't fat out.... It will take up to 24 hours for them to get to temp... or I steam them in a pan with a rack to 150-165, depending on whether I'm making beef/pork or chicken...

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